Meyer Lemon Curd + Tart Recipe

We're dorsum today amongst a 'Best of Recipes' post that nosotros seriously are craving in addition to must brand in 1 lawsuit again presently from 1 of our favourite cookbook's nosotros posted well-nigh a few years dorsum past times Heather Cameron from the Missing Goat Farm. Lemon pie has to last 1 of our favourite desserts, in addition to this Meyer Lemon Curd + Tart Recipe is to snuff it for. Check out our post below.

MEYER LEMON CURD

Makes well-nigh iv jars

v eggs
1 1⁄2 cups (300 g) granulated saccharide
1 1⁄2 cups (360 ml) fresh Meyer lemon juice (available wintertime to spring)
1 1⁄2 cups (375 g) unsalted butter, cubed
1⁄4 teaspoon salt

1 Place the eggs, sugar, in addition to lemon juice inwards a double boiler. If you lot don't convey a double boiler purpose a large bowl on acme of a large saucepan in addition to concord the pan inwards house amongst an oven mitt on. Whisk until smoothen in addition to piece of work along whisking for well-nigh 5–7 minutes, until the mixture thickens. Remove from the rut in addition to stir inwards the cubed butter in addition to salt. Stir until it melts. Voila!

two At this betoken you lot tin catch a spoon in addition to enjoy, or ladle into jars to maintain inwards the refrigerator for a few weeks. You tin also allow cool completely inwards the refrigerator in addition to and thence purpose it inwards a pie or tart (opposite).

MERINGUE TARTS
Now that you lot are inwards dearest amongst the previous recipe for Lemon Curd, you lot volition brand these tarts in addition to and thence shipping me a banknote maxim I am wicked equally you lot convey precisely eaten 3 of them—it’s OK … I did too!

Makes iv tarts
1 jolt (1 pint) Meyer Lemon Curd (see opposite) for filling

For the meringue:
iv egg whites (general dominion of pollex for meringue is 1 egg white to 1⁄4 loving cup (50 g) sugar)
1 loving cup (200 g) superfine (caster) sugar
1 teaspoon vanilla extract (see page 129)

For the crumb crust:
1 1⁄4 cups (125 g) graham cracker (digestive biscuit) crumbs
1⁄4 loving cup (50 g) granulated saccharide
1⁄4 loving cup (60 g) butter, melted

1 Preheat the oven to 350°F/180°C/Gas 4.

two Beat the egg whites inwards a stand upward mixer or amongst a hand-held electrical whisk until they get to job solid up. Slowly kickoff to add together the sugar. You may bespeak to halt in addition to scrape downward the sides. Keep beating for well-nigh xv minutes until the egg whites are job solid in addition to tin stand upward up on their ain in addition to the saccharide has dissolved completely. Fold inwards the vanilla extract.

3 Mix the crumb crust ingredients together inwards a bowl. Press the mixture firmly into individual, lined muffin pans or a pie plate—I used parchment (greaseproof) paper, because if you lot haven't noticed yet, I purpose it a lot.

iv Bake the crust inwards the preheated oven for well-nigh 10 minutes. Let the shells cool completely in addition to and thence spoon inwards your lemon curd filling.

v Pile the meringue high equally you lot tin on acme of the lemon curd—simply because it's fun in addition to looks rattling cool.

vi Bake the tarts inwards the oven for to a greater extent than or less other 10 minutes, but maintain your optic on them, thence the meringue doesn't over-brown. Let cool in addition to and thence devour.